DirectionsCoat large nonstick skillet with nonstick cooking spray and set over medium-high heat until hot. Reduce heat to medium-low and sauté onion until very soft and golden, about 20 minutes. Add the balsamic vinegar and sauté for another 5 minutes. Transfer to plate.

Preheat oven to 400°F. Mix flour, thyme, and ¼ teaspoon salt in a large bowl. Stir in water and oil, just until a soft dough forms. Lightly sprinkle work surface with flour and roll out dough with a rolling pin into a 16 x 10-inch rectangle or 13-inch round. Fold in half and transfer to 12 x 6-inch tart pan or 9-inch round tart pan with removable bottom. Trim the edges. Spread the Dijon mustard evenly over the bottom of the tart with the back of a spoon.

Lightly coat skillet again with nonstick cooking spray and set over medium heat. Add zucchini to the skillet with ¼ teaspoon black pepper and sauté until golden, 5-7 minutes.

Arrange a layer of tomatoes, followed by the zucchini, another layer of the remaining tomatoes, and the onion, overlapping them slightly on the bottom of the tart. Sprinkle with remaining ¼ teaspoon salt, ¼ teaspoon black pepper, and the Parmesan cheese. Bake for about 20 minutes until tart is a lightly golden brown. Remove from the oven and sprinkle the top with the basil and return to the oven for 3 more minutes. Let the tart cool for 5 minutes, then slick into wedges and serve.

Copyright 2011 American Diabetes Association, From The Diabetes Comfort Foot Cookbook. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://shopdiabetes.org Photo credit: Renee Comet

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